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Bosanski Pogaca sa Sirom i Zeljem
A savory Bosnian flatbread, or pogaca, filled with a delicious mixture of cheese and wild greens, offering a taste of traditional Bosnian home cooking.
🧂 Zutaten
- 500 g All-purpose flour
- 7 g Yeast(dry active yeast)
- 300 ml Warm water
- 1 tsp Sugar
- 1 tsp Salt
- 250 g Feta cheese(crumbled)
- 200 g Spinach(fresh, roughly chopped)
- 200 g Swiss chard(fresh, roughly chopped)
- 2 large Eggs(for the filling)
- 100 g Sour cream
- 50 ml Vegetable oil(for brushing)
- 1 large Egg yolk(for brushing)
👨🍳 Zubereitung
- 1
In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- 2
In a large bowl, mix flour and salt. Add the yeast mixture and knead until a smooth dough forms. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- 3
While the dough rises, prepare the filling. In a bowl, combine crumbled feta cheese, chopped spinach, Swiss chard, eggs, and sour cream. Mix well.
- 4
Punch down the risen dough and divide it into two equal portions. Roll out one portion into a rectangular shape to fit your baking dish (approximately 9x13 inches).
- 5
Spread the cheese and greens filling evenly over the dough, leaving a small border.
- 6
Roll out the second portion of dough and place it over the filling. Crimp the edges to seal.
- 7
Brush the top of the pogaca with a mixture of egg yolk and vegetable oil. You can score the top with a knife in a decorative pattern.
- 8
Bake in a preheated oven at 200°C (400°F) for 30-40 minutes, or until golden brown and cooked through.
- 9
Let it cool slightly before slicing and serving.
💡 Profitipps
- ✓Ensure the greens are well-drained to prevent a soggy filling.
- ✓Feel free to add other herbs like parsley or dill to the filling.
- ✓For a richer flavor, you can add a tablespoon of olive oil to the filling mixture.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add some cooked and crumbled meat (like beef or lamb) to the filling.
- Use a mix of different cheeses, such as kackaval or a mild white cheese.